Name: Melt in Your Mouth Strawberry Buttermilk Pound Cake
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Ingredients: 1/2 cup Shortening (At room temperature); 1/2 cup Butter (At room temperature); 2 cups Granulated Sugar; 3 ounces Strawberry Gelatin (One package); 5 large Eggs (At room temperature); 1 cup Buttermilk (At room temperature, whole milk can be used); 3 cups All-Purpose Flour; 1/2 teaspoon Salt; 2.5 teaspoons Baking Powder; 1 tablespoon Vanilla Extract

Jump to Recipe

Creamy, buttery, and studded with bursts of juicy strawberry flavor, this Melt in Your Mouth Strawberry Buttermilk Pound Cake is the kind of dessert that makes an ordinary afternoon feel like a celebration. With a tender crumb, subtle tang from the buttermilk, and a hint of strawberry sweetness from gelatin folded into the batter, every slice practically melts on the tongue. Fun fact: adding gelatin to the batter is an old-school trick. It gives fruit-flavored pound cakes an extra pop of color and flavor without extra chopping or macerating.

This recipe is wonderfully simple to prepare, perfect for busy bakers, and family-friendly — kids and grandparents alike will reach for seconds. If you enjoy dependable classics, you’ll find this as comforting as our other favorites. For more inspiration, check out the full recipe on Melt in Your Mouth Strawberry Buttermilk Pound Cake on RecipesFiber. It’s straightforward, quick to assemble, and bakes into a stunning bundt that’s perfect for gatherings. Get your bundt pan ready — you’re going to love it!

What is Melt in Your Mouth Strawberry Buttermilk Pound Cake?

What’s in a name? If you imagine sinking a fork into a soft, velvety slice that dissolves with strawberry-sweet notes and a mild buttermilk tang, you’ll understand why this cake earns the “melt in your mouth” title. Ever wonder who first coined that phrase for desserts? Maybe a very grateful dinner guest — or someone proving that “the way to a man’s heart is through his stomach.” Could it be that the silky texture and strawberry scent simply charm everyone at the table? Try it and see for yourself — I dare you not to grin when that first forkful disappears.

Why You’ll Love This

This pound cake hits three irresistible notes. First, the main highlight: a luxuriously tender crumb balanced by strawberry flavor from a packet of gelatin. It’s juicy without being wet, and it slices perfectly. Second, cost savings: store-bought specialty cakes can be pricey. But this uses pantry staples and an affordable gelatin packet to deliver big flavor without the bakery price. Third, toppings and finishing touches — serve it with lightly sweetened whipped cream, macerated berries, or a thin glaze to elevate each slice.

Compared to other quick bundt cakes on the blog, this one brings a fruity twist that feels both nostalgic and festive. If you liked our savory recipes, you might also enjoy a contrasting main course like Melt in Your Mouth Caesar Chicken for pairing at casual dinners. Ready to bake? Let’s get into the simple steps.

How to Make

Quick Overview

This cake is easy to assemble — mostly creaming, alternating dry ingredients and buttermilk, then baking. The texture is soft and slightly dense in that classic pound cake way, but still tender enough to melt. The standout element is the strawberry gelatin blended into the flour. This ensures the flavor is evenly distributed. Preparation time is about 15 minutes, and baking takes roughly 65 to 70 minutes.

Ingredients

1/2 cup shortening, at room temperature
1/2 cup butter, at room temperature
2 cups granulated sugar
3-ounce package strawberry gelatin
5 large eggs, at room temperature
1 cup buttermilk (whole milk can be used), at room temperature
3 cups all-purpose flour
1/2 teaspoon salt
2 and 1/2 teaspoons baking powder
1 tablespoon vanilla extract

Directions

Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan, tapping out any excess flour. This helps the cake release cleanly after baking.
In a medium bowl, sift together the all-purpose flour, 1/2 teaspoon salt, and 2 and 1/2 teaspoons baking powder. Whisk to combine and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together 1/2 cup shortening and 1/2 cup butter until smooth, about 2 to 3 minutes. Scrape down the sides as needed so everything mixes evenly.
Gradually beat in 2 cups granulated sugar until the mixture is light and fluffy, about 3 to 4 minutes on medium speed. Proper creaming traps air for a lighter crumb.
Add 5 large eggs one at a time, mixing well after each addition. Pause to scrape the bowl so the batter remains homogeneous.
Stir in 1 tablespoon vanilla extract until fragrant.
Sprinkle the 3-ounce package of strawberry gelatin into the flour mixture and whisk well to ensure the gelatin is evenly distributed and breaks up any clumps.
With the mixer on low, gradually mix in the dry ingredients and 1 cup buttermilk, starting and ending with the flour mixture. This means: add about a third of the flour mixture, then half the buttermilk, another third of flour, remaining buttermilk, and finish with the last of the flour. Mix just until combined — do not overmix.
Pour the batter into the prepared bundt pan and smooth the top with a spatula to remove air pockets and ensure even baking.
Bake for 65 to 70 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too fast, tent loosely with foil after 45 minutes.
Let the cake cool in the pan for 10 to 15 minutes, then carefully invert it onto a wire rack to cool completely. Cooling briefly in the pan prevents it from breaking apart.
Enjoy as is or serve with whipped cream, fresh strawberries, or a light glaze prepared while the cake cools.

Melt in Your Mouth Strawberry Buttermilk Pound Cake

What to Serve With

This cake pairs beautifully with light accompaniments that highlight its strawberry-butter flavor. Try a dollop of softly whipped cream and fresh sliced strawberries for a classic combo. For a more indulgent dessert, serve with vanilla ice cream and a drizzle of berry coulis. If you want a beverage pairing, choose a cup of Earl Grey tea, a light-bodied rosé, or freshly brewed coffee to balance the sweetness. For brunch, slice the cake alongside a citrusy salad or fruit platter to add freshness to the table.

Top Tips for Perfecting

Use room temperature eggs and dairy: this helps the batter emulsify and traps air during creaming for a better rise.
Don’t overmix after adding the flour: overworking develops gluten and can make the cake tough. Mix until ingredients are just combined.
Tent with foil if the top browns too quickly: shields the cake while allowing the center to finish baking.
Substitute if needed: if you’re out of shortening, you can use an extra 1/2 cup butter, but the texture may be slightly richer. For a lighter result, use full-fat buttermilk rather than lower-fat milk.
Add a flavor boost: fold in 1/2 cup finely chopped fresh strawberries or a teaspoon of lemon zest for a bright counterpoint.
Unmolding tip: cool the cake 10–15 minutes before inverting; running a thin knife around the edge first helps release stubborn spots.

Storing and Reheating Tips

Store leftover slices in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Bring slices to room temperature before serving for the best texture. This pound cake also freezes well: wrap slices or the whole cooled cake tightly in plastic wrap and place in a freezer bag for up to 3 months. Thaw overnight in the refrigerator or on the countertop for a few hours. Reheat individual slices in a microwave for 10–15 seconds. Or warm gently in a 300°F oven for 5–8 minutes if you prefer a freshly baked feel.

FAQs

Can I use fresh strawberries instead of the gelatin?
Yes. You can fold in 1/2 to 1 cup finely chopped fresh strawberries, but the cake will be slightly moister and the strawberry color/flavor less evenly distributed than with gelatin.

Can I make this cake without shortening?
Yes, substitute the 1/2 cup shortening with an equal amount of butter for a richer flavor. The texture will be slightly denser.

How can I tell when the cake is fully baked?
Insert a toothpick into the center — it should come out clean or with a few moist crumbs. The cake should also start to pull away slightly from the pan edges.

Can I use a different flavored gelatin?
Absolutely — experiment with other fruit flavors like raspberry or lemon to create fun variations. Keep in mind the flavor will change accordingly.

What if my cake sinks in the middle?
Common causes are underbaking, opening the oven too soon, or overmixing. Ensure proper baking time and avoid opening the oven during the first hour.

Conclusion

This Melt in Your Mouth Strawberry Buttermilk Pound Cake is a cozy, reliable dessert that’s easy enough for a weeknight treat and pretty enough for company. It’s forgiving for beginners, flexible with substitutions, and truly tastes like comfort with a fruity twist. If you want to compare techniques or see another take on this dessert style, check out the original inspiration on Melt in your Mouth Strawberry Buttermilk Pound Cake on Call Me PMc, or explore variations like a glazed bundt on Buttermilk Bundt Cake with Buttermilk Glaze from Baking Sense. Happy baking — slice generously and share with people you love.